Food Poisoning

Medically Reviewed by Dr. K on 19 April 2021

Table of Contents :

  1. Hip Rheumatoid Arthritis
  2. Symptoms
  3. Causes
  4. Diagnosis
  5. Treatment  
  6. Exercise and RA
  7. Surgery for Hip RA

Hip Rheumatoid Arthritis

Rheumatoid arthritis (RA) affects about 1.3 million people in the United States. Women are two to three times more likely than men to suffer from chronic inflammatory arthritis.

RA is most often associated with the hands and wrists, but it may also impact wider joints like the hips, knees, and shoulders.

Hip arthritis symptoms can appear later than RA symptoms in smaller joints.

Symptoms

Symptoms of hip RA include: 

  • intense pain
  • Stiffness
  • swelling
  • pressure and stiffness in the thigh and groin 
  • Fatigue
  • lack of appetite
  • discomfort, swelling, and stiffness in other joints 

Symptoms of RA may appear gradually or abruptly.

How Do You Get Sick?

 

Bacteria, viruses, and parasites may also induce food poisoning. They may be included in foods at any point of their development, even while they’re being grown, packaged, delivered, stored, or cooked. 

 

Certain ingredients have a higher risk of containing harmful agents. Fresh eggs, unpasteurized milk and wine, soft cheeses, and raw or undercooked meat and seafood are all examples. Another danger is fresh food. Bulk foods may also be troublesome. In a buffet, a single bad egg might ruin the whole batch of omelettes. If you don’t wash the cutting board or your hands while you cook various items, you could also end up developing food poisoning. 

 

In the season, the odds of developing food poisoning are greater. Food will spoil in as little as an hour under the sun. You’re more likely to consume undercooked grilled meats or eat raw meat, and have no access to soap and water at a picnic or while camping. Bacteria will easily multiply in tepid coolers. If you’re having a picnic on a humid day, re-chill leftovers with fresh ice.

 

Common Causes

 

In four out of five incidents of food poisoning, the exact source is never discovered. This is alright as you are likely to recover on your own. When the culprit is discovered, it’s typically one of the following:

  • Norovirus, also known as stomach flu, is the source of more than half of all foodborne illnesses in the United States. Norovirus can make you ill not only by consuming contaminated products, but also by touching door handles and other objects, or by coming into contact with a sick individual. When anyone in your house gets it, you must clean up the kitchen. It usually takes 12 to 48 hours before you start feeling ill. Your symptoms could last anywhere from one to three days.

  • Salmonella is the name of a bacterial species. They thrive in raw or undercooked meat and eggs. Salmonella may also be contracted from unpasteurized milk or cheese. It may also be caused by some fruits and vegetables, such as melons or sprouts. Symptoms appear within one to three days and can extend up to a week.

 

  • Clostridium perfringens is a bacteria that is most likely to appear where foods are cooked in large quantities, such as in cafeterias, nursing homes, or catered functions. The bacteria were killed by cooking, but not the spores. As a result, food that has been left to warm will produce new germs. Beef, chicken, and gravy are also good sources. You may have cramps and diarrhoea but no other signs or symptoms. You get ill within 6-24 hours and normally recover within a few days.

 

  • Undercooked meat, unpasteurized milk, and sometimes water are both sources of campylobacter. It can take 2–5 days for you to experience signs. However, you should feel stronger in 2-10 days. You won’t be around to offer that to someone else. However, if the infection is serious, you can have bloody diarrhoea.

 

More Serious Causes

 

Some bacteria are less likely to induce food poisoning, but they can also cause you to get really sick. They have the potential to be fatal.

They are as follows:

  • E. coli. This is the name of a type of bacteria that can be present in animal intestines. Undercooked ground beef, unpasteurized milk, sprouts, and any substance or liquid that has come into touch with animal waste or sewage will also cause this. Some strains are completely healthy. Others have the ability to make you really sick.
  • Listeria is a rare bacteria that thrives in cold conditions, such as those found in the refrigerator. Smoked seafood, organic (non-pasteurized) cheeses, ice cream, pates, hot dogs, and deli meats all contain it. Milder listeria infections may make pregnant women and those with compromised immune systems sick within a day. Others with listeriosis, a more severe form of listeria infection, do not exhibit signs for a week or even months. Listeria may cause symptoms such as nausea, agitation, and a tense neck in addition to diarrhoea and vomiting. It’s also dangerous. Antibiotics may be needed if you have a stiff neck and a fever.

Consult the doctor if you suspect you have food poisoning.

Sources

Referenced on  9.4.2021

  1. Mayo Clinic: “Food Poisoning," “Food Poisoning Symptoms," “Food Poisoning: Causes."
  2. UpToDate: “Patient education: Food poisoning (foodborne illness) (Beyond the Basics)."
  3. CDC: “Burden of Foodborne Illness: Findings," “Foodborne Germs and Illnesses."
  4. FDA: “Foodborne Illnesses: What You Need to Know."
  5. U.S. Department of Agriculture: “Foodborne Illness: What Consumers Need to Know," “Foodborne Illness Peaks in Summer — Why?" “Cooking for Groups: A Volunteer’s Guide to Food Safety."
  6. Foodsafety.gov: “Salmonella," “Clostridium perfringens," “Norovirus (Norwalk Virus)," “Campylobacter," “E. coli," “Listeria."
  7. https://www.webmd.com/food-recipes/food-poisoning/food-poisoning-causes

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